ingredients-for-cooking-pesto-sauce-P5EY

WHAT'S ON

THE MENU

Check back each week to see what will be offered.  Scroll down to see the entire week.

Monday

theKitchen (Breakfast)

Blueberry Pancakes

(113 cal)

Pork Bacon

(87 cal)

Turkey Sausage Links

(69.6 cal)

Hash Browns

(141.5 cal)

Grits

(69.9 cal)

Scrambled Eggs

(194.5 cal)

Tropical Yogurt Parfait

(309.6 cal)

Fruit Yogurt Parfait

(186.8 cal)

Mixed Fruit Cup

(81.9 cal)

Assorted Danish

(138 cal)

theKitchen (Lunch)

Southwestern Chicken Lasagna

(394.5 cal)

Shrimp Etouffee

(117.5 cal)

Red Rice

(104.1 cal)

Sauteed Green Beans and Grape Tomatoes

(81.3 cal)

Cajun-Style Lentil Stew

(62.3 cal)

The Sprout (Lunch)

Cajun-Style Lentil Stew

(62.3 cal)

theKitchen (Dinner)

Lemon Parsley Salmon

(227.2 cal)

Adobo Pork Loin

(184.2 cal)

Herb Roasted Potato Wedges

(151.7 cal)

Broccoli Au Gratin

(144.7 cal)

Baked Marinated Tofu

(93.5 cal)

The Sprout (Dinner)

Baked Marinated Tofu

(93.5 cal)

Grill

Meatball Parmesan Sub

(653.5 cal)

3/8" French Fries

(224.3 cal)

Garden Burger

(151.4 cal)

Sweet Street

Apple Cake

(191 cal)

Cherry Gelatin with Whip Topping

(85.1 cal)

Chocolate Pudding

(143.6 cal)

Sugar Cookies

(122.7 cal)

Oatmeal Raisin Cookies

(116.1 cal)

Chocolate Chip Cookies

(127.1 cal)

Carnival Cookies

(121.8 cal)

Peanut Butter Cookies

(193.4 cal)

Hearthstone Oven

Cheese Pizza

(222.1 cal)

Veggie Pizza

(171.2 cal)

White Pesto Pizza

(278.8 cal)

Fresh Works

Small Garden Salad

(40.2 cal)

Caesar Salad

(309.2 cal)

Pasta Salad

(186.4 cal)

Baker’s Crust

Turkey Sandwich

(465.2 cal)

Veggie Sandwich

(617.6 cal)

Chicken Salad on a Croissant

(582 cal)

Swiss, Ham and Spinach Wrap

(759.7 cal)

#8


West Virginia State University

​Institute, WV 25112

wvstateu.edu

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